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Beans and Ham Soup

1 lb. dried white beans, soaked in water.
1 small smoked ham shank
8 c. water
2 c. chopped onion
1 c. chopped celery
1 c. diced carrots
1/4 c. minced parsley
2 cloves garlic, minced
2 tsp salt
1 tsp pepper

The night before, measure the beans and place them in the slow cooker. Measure 3 times as much water as beans and add to the pot. Cover and cook on low overnight - about 12 hours. In the morning, drain off any water. Add the ham and remaining ingredients to the cooker. Cover and cook on low for 6-8 hours.

Before serving, remove the ham to a cutting board. Remove the bone and dice the meat. While you are doing this, simmer the soup on high if it seems thin. Return the diced meat to the soup.

Makes 8 servings

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